Essential Idea:  Compounds of carbon, hydrogen and oxygen are used to supply and store energy. 
At SHS, Topic 2.3 is taught in the following class unit(s):​​
2.3.U1  Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.
  • Define monosaccharide, disaccharide and polysaccharide.
  • List three examples of monosaccharides.
  • List three examples of disaccharides.
  • List three examples of polysaccharides.
  • Use molecular diagrams to draw the formation of maltose from two glucose monomers.
  • Explain a condensation reaction connecting two monosaccharides in the formation of a disaccharide.
2.3.U2  Fatty acids can be saturated, monounsaturated and polyunsaturated.
  • Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.
2.3.U3  Unsaturated fatty acids can be cis or trans isomers.
  • Describe the differences between cis- and trans- fatty acids.
2.3.U4  Triglycerides are formed by condensation from three fatty acids and one glycerol. 
  • Outline the difference between fats and oils.
  • Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride..
  • State two functions of triglycerides.
2.3.A1  Structure and function of cellulose and starch in plants and glycogen in humans. 
  • State the structural difference between alpha and beta glucose.
  • Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.
2.3.A2  Scientific evidence for health risks of trans fat and saturated fatty acids. 
  • Discuss the relationship between saturated fatty acid  and trans-unsaturated fat intake and rates of coronary heart disease.
2.3.A3  Lipids are more suitable for long term energy storage in humans than carbohydrates. 
  • Explain the energy storage of lipids compared to that of carbohydrates.
2.3.A4  Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids. 
  • Define evaluation in respect to evidence from and methods of research.
  • Outline the manner in which the implications of research can be assessed.
  • Outline the manner in which the limitations of research can be assessed.
  • Evaluate a given health claim made about lipids.
2.3.S1  Use of molecular visualization software to compare cellulose, starch and glycogen.
  • Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image and changing the style of the molecular model.
  • Identify carbon, hydrogen and oxygen atoms by color.
2.3.S2  Determination of body mass index by calculation or use of a nomogram. 
  • Calculate BMI using the formula.
  • Determine BMI using a nomogram.
  • Outline effects of a BMI that is too high or too low.
2.3.NOS  Evaluating claims- health claims made about lipids in diets need to be assessed. 
  • Describe how the effect of lipids on health can be assessed scientifically.
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"When we try to pick out anything by itself, we find it hitched to everything else in the Universe." 
 John Muir,   1911